I really think radishes are one of the most underrated and delicious vegetables (or is it tubers) out there. They are so pretty, taste nice a peppery with a slight sweetness and a little bitterness on the edge there. Like all such veggies (turnips, beets), the whole plant is edible, root leaves and all.Continue reading “Underrated Vegetables: The Pretty Radish”
Every so often something very simple turns out to be utterly amazing. Like these gorgouse red onion pickles. They are so crunchy, sweet, sour, cold and refreshing I am almost done with the whole jar in one week! The original recipe is from The Zuni Cafe cookbook, but you can find a very good adaptedContinue reading “Pretty in Pink Pickles”
Florentine steak or Bistecca Alla Fiorentina is the holy grail of Tuscan cuisine. Yet, what you get in most run of the mill restaurants is a flimsy 1/2 inch piece of beef with no pedigree or taste. Here is my method for making the best Fiorentina possible, without going to Tuscany and buying the real Chianina beef steak.Continue reading “Bistecca All Fiorentina 1-2-3”
“Real men don’t eat quiche”! Yeah, right, not when it is my quiche or should I say the Bouchon quiche. I really do not know where that reputation came from. Probably from the tiny dainty pieces of puff pastry painted with a substance that might’ve been egg at some point and frozen in boxes thatContinue reading “Real Men Don’t Eat quiche, they eat Quiche!”
Have you seen Big Night? No! Well you need to. When thinking about a film that deals with food, very few movies come close to this one. It is a classic. Film is not the subject of this post however, it is the Timpano. That awe- inspiring masterpiece of pastry, pasta and sauces that PrimoContinue reading “Timpano al Antica”
Merluzza en salsa verde is a traditional Spanish dish from the Basque region it consists of thick chunks of a fish called Merluzza, Hake in English, gently seared and simmered in a mixture of olive oil (lots of it), garlic (lots of that too) and parsley (yeap, also a healthy dose). It is also traditional toContinue reading “Basque Style Halibut with Clams in Salsa Verde – “Merluza” con Almejas en Salsa Verde”
Look here what Diana did on her first try at making cake with rolled fondant. Looks pretty awsome, right? She even made marzipan from scratch to make little fruits and the rose on top. The fondant was bought and she promises to make that from scratch next time too.
I’ve made, or more like tried to make, these elusive awsome French (well actually they are of Viennese origin) a few times over the past 3 years. Never have been blown away with a recipe. The first one truth be told was downright horrible, with pools of grease that the poor little breads moreContinue reading “Glorious Croissant”